• Combine: Combine all ingredients in a small bowl. Combine with a fork or a whisk. Store in an airtight container in a cool dark place for up to six months.

How To Brine Meat

• Choose Cut: Select the cut of meat you wish to brine. Popular choices include whole chickens, turkey, pork chops, steaks, and roasts.
• Apply: Evenly coat the meat with the dry brine mixture. Be sure to cover all surfaces, including any cavities in poultry. If you are brining skin-on poultry consider lifting away the skin and adding brine under the skin and on the top.
• Refrigerate: Place the brined meat on a rack over a baking sheet and refrigerate. For best results, leave the meat uncovered to allow for air circulation. The brining time can range from a few hours to a couple of days, depending on the size and type of meat. Generally the larger the cut, the longer you want. We tend not to brine anything longer than 36 hours as it will start to change the texture of the cells.
• Cook: Once the brining process is complete, cook the meat according to your preferred method. There’s no need to rinse off the dry brine; any remaining salt will enhance the flavor during cooking.